Pillsbury Recommends:

Sous Vide Pork Chops

Prep 20 min
Total 2 hr 5 min
Ingredients 9
Servings 4

These sous vide pork chops are everything a pork chop should be and more. Tender, moist, flavorful and seasoned throughout with Italian seasoning and garlic powder, the first bite is just as delicious as the last. Make these pork chops for a special dinner at home for your favorite people!

By Pillsbury Kitchens

Updated November 27, 2019

Ingredients

Pork Chops

4

boneless pork loin chops, 3/4 to 1 1/2 inches thick
1

teaspoon Italian seasoning
1/2

teaspoon salt
1/2

teaspoon garlic powder
1

tablespoon vegetable oil

Special Equipment

Stockpot or deep polycarbonate food-safe container (minimum 12-quart capacity)
Sous vide machine
4

heat-safe quart-sized plastic vacuum storage bags for sous vide
Vacuum sealer

Steps

1

Fill stockpot or deep polycarbonate food-safe container with hot tap water according to sous vide machine’s manufacturer’s instructions. Set sous vide machine temperature to 145°F.
2

Season pork chops with Italian seasoning, salt and garlic powder. Place 1 pork chop in each bag. Seal each bag with vacuum sealer according to manufacturer’s instructions. Refrigerate pork until ready to use. Once water reaches sous vide machine’s set temperature (145°F), lower prepared bags into water bath, and continue to cook at least 1 1/2 hours and up to 2 1/2 hours or until pork chops reach 145°F. Carefully remove bags from water bath. Cut open bags, and transfer pork chops to plate; discard remaining liquid in bags, and pat pork chops dry.
3

To sear pork chops after sous vide cooking: Rub pork chops with 1 tablespoon vegetable oil. Heat 12-inch skillet over medium-high heat. Once hot, add pork chops; cook 1 minute 30 seconds to 2 minutes on each side, until just browned.

When testing this recipe, we used an Anova Precision® Cooker that clips onto the side of the container with an adjustable clamp. This is a stick-type, immersion-style sous vide machine. Follow manufacturer's directions for your own device.
To vacuum-seal the pork chops, we used a FoodSaver® countertop vacuum sealer system on the moist-seal setting.
For the best sear, the skillet should be very hot before you add the pork chops. Tip: Sprinkle a few droplets of water into hot skillet to test the temperature; if it's hot enough, droplets will sizzle and scatter across the surface.
Serve these pork chops with steamed or roasted vegetables and Pillsbury™ crescent rolls to round out your meal.